Milk Brownies Recipes

MILK CHOCOLATE BROWNIES

Milk Chocolate Brownies image

An easy Milk Chocolate Brownies recipe.

Categories Chocolate Dessert Bake Kid-Friendly Party Potluck Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 16 brownies

Number Of Ingredients 9

Ingredients

1 stick (1/2 cup) unsalted butter
8 ounces fine-quality milk chocolate, chopped
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder

Steps:

Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 9-inch square baking pan.
Melt butter and half of chocolate in a 1 1/2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool to lukewarm. Stir in brown sugar and vanilla. Add eggs 1 at a time, beating well after each addition, until mixture is glossy and smooth.
Whisk together remaining ingredients, then stir into chocolate mixture. Stir in remaining chocolate.
Spread batter in pan and bake until a wooden pick or skewer comes out with a few moist crumbs adhering, 25 to 30 minutes.

MILK BROWNIES

Milk Brownies image

This is what I call a milk brownie--you just have to have a glass of milk with this. I first found this on the back of a bag of chips. (PLEASE DO NOT USE MIXER) I've been using this recipe for at least 25 years.

Provided by Chef shapeweaver

Categories Bar Cookie

Time 1h10m

Yield 24 squares

Number Of Ingredients 6

Ingredients

1 (12 ounce) package semi-sweet chocolate chips
1 cup margarine (or 2 sticks, please do not use the 48% vegetable oil margarine)
4 large eggs
2 cups sugar
1 teaspoon vanilla
2 cups self-rising flour

Steps:

Preheat oven to 325°F.
In small saucepan, melt chips and margarine over low heat, stirring until well blended.
Cool slightly.
In a large bowl, beat eggs with whisk until foamy and light yellow in color (PLEASE DO NOT USE MIXER).
Beat in sugar, vanilla, and chip mixture.
Add flour, mixing well.
Pour into a lightly greased 13x 9-inch pan.
Bake for 40 to 45 minutes or until brownies pull away from pan or until set in center.
COOL completely before cutting into squares.

Nutrition Facts : Calories 215.8, Fat 8.9, SaturatedFat 3.6, Cholesterol 31, Sodium 190.3, Carbohydrate 33.6, Fiber 1.1, Sugar 24.4, Protein 2.7

MALTED MILK BROWNIES

Malted Milk Brownies image

A brownie recipe in honor of English Inventer, William Horlick, who invented malted milk in 1883. These delicious brownies were found in Esther Brody's "The 250 BEST Brownies, Bars & Squares" Cookbook. For an added treat, chop malted milk balls or a malted milk chocolate bar into pieces and sprinkle over the top.

Provided by NcMysteryShopper

Categories Bar Cookie

Time 40m

Yield 36 Brownies

Number Of Ingredients 14

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 semi-sweet chocolate baking squares (one ounce each)
2 unsweetened chocolate squares (one ounce each)
3/4 cup butter or 3/4 cup margarine
4 large eggs, beaten
1 1/2 cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 teaspoon vanilla extract
3/4 cup unsweetened instant malted milk powder
3 tablespoons butter or 3 tablespoons margarine, softened
1 cup confectioners' sugar, sifted

Steps:

Preheat oven to 350°.
In a bowl mix together flour, baking powder and salt.
In a saucepan over low heat, melt chocolates and butter stirring constantly, until smooth, Remove from heat and set aside to cool slightly.
When mixture has cooled stir in sugar. Add eggs and vanilla and beat until blended. Blend in flour mixture.
Spread batter evenly in prepared 9 x 13-inch cake pan.
Bake in preheated oven for 25 to 30 minutes, until tester inserted in the center comes out clean. Place pan on a rack to cool completely.
Topping-In a bowl combine milk, vanilla and malted mild powder until blended.
In another bowl, cream butter. Gradually add confectioner's sugar, alternately with milk mixture, beating well after each addition until mixture is smooth and spreadable.
Spread evenly over cooled brownies. When topping is firm, cut into squares.

Nutrition Facts : Calories 159.9, Fat 7.3, SaturatedFat 4.3, Cholesterol 36.3, Sodium 94.3, Carbohydrate 22.8, Fiber 0.6, Sugar 16.9, Protein 2.2

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